San Choi Bow

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

500gm Ironbark Pork Mince

1 tsp Stone Mill crushed Garlic

½ onion sliced

1 tsp Stone Mill crushed Cinger

1 handful of The Fresh Salad Co. bagged Coleslaw mix

1 handful of Hugo’s Fresh Bean Sprouts

Nature’s Pick Baby Gem Lettuce

Generous squeeze of fresh Lime

Optional – Crispy Noodles, toasted Peanuts, and fresh Chilli to serve

1 tsp White Wine Vinegar

2 tbsp Oyster Sauce

2 tbsp Kecap Manis

2 tbsp Soy Sauce

1 tbsp Sugar

Directions

If making your own San choy bow sauce, mix together the sauce ingredients in a bowl.

Heat the frypan (or wok) to a high temp and add Pork mince, break up with a wooden spoon. Don’t keep stirring and leave it till it’s brown and crunchy. Once done, give it one final stir..

Add the Onion, Garlic and Ginger and stir on high flame for a minute. Make sure the Pork mince is all broken up.

Next, add San Choi Bow sauce, a handful of Bean Sprouts and Coleslaw mix. Give it a good mix. You don’t want to cook this too much. Stir until the Coleslaw ix has softened and the sauce has reduced..

Turn the heat off.

Get the lettuce ready by cutting the bottom a break off the whole leavec cups for the San Choi Bow mix.

Now, chop some Red Chilli for garnish and keep it aside. Stir it in the Lime juice in the San Choi Bow mix.

Serve inside Lettuce cups with optional toppings depending what you have on hand to garnish. I have used Salted Peanuts, Crispy Noodles and some spicy Red Chilli!

Notes

Used hoisin sauce instead of oyster and kecap Manis, left out sugar

Nutrition

• Serving Size: 1
• Calories: 625
• Total Fat: 44.6 g
• Saturated Fat: 12.3 g
• Trans Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 760.9 mg
• Total Carbohydrate: 27.6 g
• Dietary Fiber: 5.6 g
• Total Sugars: 14.1 g
• Protein: 33.1 g